Low Carb Chicken Spaghetti
Savor the creamy, hearty flavors of this Low Carb Chicken Spaghetti, a wholesome twist on a classic comfort food favorite! This recipe swaps traditional pasta for tender, roasted spaghetti squash, making it a perfect keto-friendly alternative packed with nutrients. Juicy, seasoned chicken breasts are paired with a rich, velvety sauce made from cream cheese, heavy whipping cream, and a blend of Parmesan and cheddar cheeses, all infused with fragrant Italian seasoning. Topped with golden, bubbly cheese and garnished with fresh parsley, this baked dish is as satisfying as it is comforting. Ready in just about an hour, this low-carb spaghetti is ideal for family dinners or meal prep, delivering bold flavor without the carbs!
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Recipe Information
Ingredients
- 2 medium Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1.5 pounds Boneless, skinless chicken breasts
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Butter
- 8 ounces Cream cheese
- 1 cup Heavy whipping cream
- 1 cup Parmesan cheese, grated
- 1 cup Cheddar cheese, shredded
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Place the squash halves cut side down on a baking sheet.
Roast the squash in the oven for 30-40 minutes, or until the strands easily separate when scraped with a fork.
While the squash is roasting, prepare the chicken. Season the chicken breasts with garlic powder, onion powder, and the remaining 1/2 teaspoon of salt and pepper.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until fully cooked. Remove from the skillet and let rest, then slice into thin strips.
In the same skillet, lower the heat to medium and add the butter. Once melted, add the cream cheese and heavy whipping cream, stirring until smooth and creamy.
Mix in the Parmesan cheese, 1/2 cup of the shredded cheddar cheese, and Italian seasoning. Stir until the cheeses are melted and the sauce is well combined.
Use a fork to scrape the spaghetti squash strands into the skillet with the sauce. Toss gently to combine and coat the squash in the sauce.
Add the sliced chicken on top of the spaghetti squash mixture and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Transfer the skillet or pour the mixture into a baking dish and bake in the preheated oven for 10-15 minutes, or until the cheese is bubbly and golden.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
4945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.8 g | 448% | |
| Saturated Fat | 172.4 g | 862% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 1353 mg | 451% | |
| Sodium | 8651 mg | 376% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 57.9 g | ||
| Protein | 299.4 g | 599% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2450 mg | 188% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4602 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
